MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
MUSHROOM RAGOUT
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned. Remove mushrooms to a plate and repeat twice with remaining mushrooms. Return all cooked mushrooms to skillet.
- Drain porcini mushrooms, reserving liquid, and coarsely chop. Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes. Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand. Boil over high heat 4 minutes, or until reduced by half. Stir in parsley and season with salt and pepper. Remove from heat and fold in remaining 1 tablespoon butter.
EASY MUSHROOM PAPRIKA RAGOUT
This recipe is a must made with Cognac, use 2 tablespoons to start and increase if desired, but not by much! You can use a mixture of button with porcini or Portobello mushrooms. This is delicious!
Provided by Kittencalrecipezazz
Categories Onions
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy skillet (I use my electric frypan for this) over medium-low heat melt butter.
- Cook the onions and garlic with the crushed red pepper flakes (if using) until soft (about 5 minutes.
- Add in Cognac and cook over medium heat stirring for about 1 minute.
- Add in sliced mushrooms, and cook stirring about 2 minutes.
- Add in broth, whipping cream, paprika, salt and pepper; simmer, stirring occasionally until the liquid is reduced to about 1-1/2 cups (can be a little more than 1-1/2 cups) this should take about 15 minutes to reduce.
- Remove from heat and add in chopped parsley and sour cream (do not let sour cream boil).
- Add in a couple of tablespoons Parmesan cheese (if using).
Nutrition Facts : Calories 312.4, Fat 28.8, SaturatedFat 17.6, Cholesterol 82.5, Sodium 223.9, Carbohydrate 10.2, Fiber 2.7, Sugar 3.9, Protein 8
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
MUSHROOM RAGOûT WITH PAPRIKA
Categories Dairy Herb Mushroom Side Sauté Christmas Quick & Easy Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 10
Steps:
- Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms. Finely chop shallots.
- In a deep 12-inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened. Add Cognac and cook over moderate heat, stirring, 1 minute. Stir in mushrooms and cook, stirring occasionally, 2 minutes. Add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes. (Ragout may be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat ragout before proceeding.) Mince parsley. Remove skillet from heat and stir in parsley and sour cream. Heat ragout over moderate heat, stirring, until hot (do not let boil).
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